Coconut Rice Pudding Parfaits With Mango And Pineapple Recipes

COCONUT RICE PUDDING

Coconut Rice Pudding image

This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups whole milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins
1/4 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted

Steps:

In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

Nutrition Facts :

COCONUT RICE PUDDING WITH MANGO

Coconut Rice Pudding with Mango image

Provided by Daphne Brogdon

Categories dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups jasmine rice
Two 14-ounce cans coconut milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
Zest of 1/2 orange
1 mango, diced
Fresh mint sprigs, for garnish

Steps:

Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.

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